Vegan Peanut Butter Mousse (with a Chocolate Ganache!) arrives as a refined, airy dessert that balances velvety peanut richness with a glossy dark chocolate finish. The mousse is feather-light yet intensely flavored, finished with a silky ganache for a dramatic contrast in texture and shine. For a complementary treat, consider pairing with a crisp cookie like our Biscoff cookie butter white chocolate chip cookies to add crunch and spice to the experience.
Why Make This Recipe
- Effortless Yet Elegant: Whipped aquafaba lifts the mousse to a cloud-like texture without dairy, creating a sophisticated finish with little fuss.
- Minimal Ingredients: Pantry-forward components—peanut butter, aquafaba, dark chocolate—produce layered flavor without complexity.
- Impressive Flavor: The interplay of salty-sweet peanut butter and bitter-sweet ganache reads luxe and refined on the palate.
What elevates this above ordinary versions is the contrast of textures: an ethereal mousse paired with a mirror-like ganache and crunchy toppings, producing a composed, restaurant-worthy dessert from humble elements.
Ingredients:
Base
- 1 cup (240 g) smooth natural peanut butter — room temperature, stirred until silky.
- 3/4 cup (180 ml) aquafaba (liquid from a 15-oz can of chickpeas) — chilled.
- 1/3 cup (80 ml) maple syrup — adjust to taste.
- 1 tsp vanilla extract — pure.
- Pinch fine sea salt.
Chocolate Ganache
- 4 oz (115 g) vegan dark chocolate (70% cacao), finely chopped.
- 1/3 cup (80 ml) full-fat coconut milk (or coconut cream) — warmed to a simmer.
- 1 tsp neutral oil (optional) for extra gloss.
Topping
- 2 tbsp toasted peanuts, roughly chopped.
- Flaky sea salt and grated vegan dark chocolate or cocoa nibs.
Precision notes: chill mixing bowl for aquafaba whipping; finely chop chocolate for even melting; use full-fat coconut milk for a silkier ganache.
How to Make Vegan Peanut Butter Mousse (with a Chocolate Ganache!):
- Prepare aquafaba: Chill the aquafaba and a mixing bowl 10–15 minutes. Whip the aquafaba on medium-high speed until soft peaks form and a glossy sheen appears (about 6–8 minutes). Mini-tip: start with clean, grease-free equipment to maximize volume.
- Sweeten and flavor: In a separate bowl, whisk together peanut butter, maple syrup, vanilla, and a pinch of salt until smooth and warm in color. If the peanut butter is very stiff, gently warm for 5–10 seconds.
- Combine for mousse: Fold one-quarter of the whipped aquafaba into the peanut butter to loosen the mixture, then carefully fold in the remaining aquafaba in two additions. Aim for a pale, airy beige mousse that holds soft peaks but remains light. Pro tip: fold with a spatula using wide sweeping motions to preserve air.
- Chill to set: Spoon or pipe the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours to develop structure; the surface should feel cool and slightly firmer to the touch.
- Make ganache: Place the chopped chocolate in a heatproof bowl. Bring the coconut milk just to a simmer and pour over the chocolate. Let sit 60 seconds, then stir until glossy and completely emulsified. Stir in oil if using for extra shine. Sensory cue: the ganache should be deep brown and mirror-like.
- Finish: Allow ganache to cool slightly (warm but pourable), then gently pour a thin layer over each chilled mousse. Return to the fridge for 15–30 minutes so the ganache firms to a delicate sheet. Mini-tip: reserve 1 tsp ganache to test temperature before pouring—too hot will melt the mousse.
- Garnish and serve: Sprinkle toasted peanuts, a few cocoa nibs, and a tiny pinch of flaky salt on top just before serving to preserve crunch and contrast.
How to Serve Vegan Peanut Butter Mousse (with a Chocolate Ganache!):
Serve in stemmed dessert glasses or shallow coupe dishes to show the ganache mirror. For a refined presentation, pipe the mousse with a fluted tip before adding ganache, then finish with a diagonal scatter of toasted peanuts and a single edible flower or a curl of shaved vegan chocolate. Offer thin crisp cookies or biscotti on the side for textural contrast.
How to Store Vegan Peanut Butter Mousse (with a Chocolate Ganache!):
Cover individual servings tightly with plastic wrap or place in an airtight container. Refrigerate up to 3 days; the mousse will remain airy but may absorb some fridge aromas—seal well. If ganache firms too much, let servings sit at room temperature for 10–15 minutes before plating to soften. Avoid freezing: the ganache and whipped structure lose refinement when thawed.
Tips to Make Vegan Peanut Butter Mousse (with a Chocolate Ganache!):
- Use high-quality, oily peanut butter for a glossy mouthfeel; natural separation is fine—stir well.
- Whip aquafaba to glossy soft peaks; underwhipped aquafaba yields dense mousse, overwhipped can become grainy.
- Finely chop chocolate for a smooth ganache; let it melt gently under hot coconut milk and avoid overheating.
- Toast peanuts just before serving to preserve crunch and aroma.
- For an extra lift, fold in a tablespoon of sifted cocoa powder with the peanut base for a darker flavor profile.
Inspiration note: if you enjoy packed peanut-chocolate bites, try adapting elements from our chocolate peanut butter protein bars for a textured garnish.
Variation (if any):
- Coconut cream alternative: Use whipped chilled coconut cream instead of aquafaba for a richer, creamier mousse with a slightly tropical aroma.
- Nut swap: Substitute almond or cashew butter for a milder, more floral profile.
- Boozy note: Add 1–2 tsp dark rum or coffee liqueur to the ganache for depth.
- Mini tartlets: Spoon mousse into prebaked petite tart shells and top with ganache for a handheld, composed dessert.
FAQs:
What is aquafaba and is it safe to use?
Aquafaba is the viscous cooking liquid from chickpeas. It whips into a foam similar to egg whites and is safe and widely used in vegan baking and desserts.
Can I replace aquafaba with coconut cream?
Yes. Whipped coconut cream yields a richer, denser mousse. Chill a can of full-fat coconut milk overnight and whip the solid cream portion until fluffy before folding into the peanut butter.
How far ahead can I make this dessert?
Make the mousse and ganache up to a day ahead. Assemble and chill; add crunchy toppings just before serving to preserve texture.
Can I make this gluten-free?
Absolutely—ingredients listed are naturally gluten-free, but always check labels on chocolate and peanut butter for cross-contamination.
Conclusion
This Vegan Peanut Butter Mousse (with a Chocolate Ganache!) offers a refined balance of airy texture and intense peanut-chocolate flavor, easily scaled for intimate dinners or small dinner parties. The simple technique—whipping aquafaba and folding in a velvety peanut base—yields an elegant dessert that reads as composed and thoughtful without complicated steps. If you’d like further reading on a similar riff, see Gina B. Nutrition’s recipe for complementary ideas and variations. Please leave a comment with your tweaks and share on social if you plate this—How would you make this dish your own?
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Vegan Peanut Butter Mousse (with a Chocolate Ganache!)
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refined, airy dessert that balances velvety peanut richness with a glossy dark chocolate ganache, creating a sophisticated finish.
Ingredients
- 1 cup (240 g) smooth natural peanut butter, room temperature, stirred until silky
- 3/4 cup (180 ml) aquafaba (liquid from a 15-oz can of chickpeas), chilled
- 1/3 cup (80 ml) maple syrup, adjust to taste
- 1 tsp vanilla extract, pure
- Pinch fine sea salt
- 4 oz (115 g) vegan dark chocolate (70% cacao), finely chopped
- 1/3 cup (80 ml) full-fat coconut milk (or coconut cream), warmed to a simmer
- 1 tsp neutral oil (optional) for extra gloss
- 2 tbsp toasted peanuts, roughly chopped
- Flaky sea salt and grated vegan dark chocolate or cocoa nibs for garnish
Instructions
- Chill the aquafaba and a mixing bowl for 10–15 minutes. Whip the aquafaba on medium-high speed until soft peaks form and glossy sheen appears (about 6–8 minutes).
- In a separate bowl, whisk together peanut butter, maple syrup, vanilla, and a pinch of salt until smooth and warm in color. If stiff, gently warm for 5–10 seconds.
- Fold one-quarter of the whipped aquafaba into the peanut butter. Carefully fold in the remaining aquafaba in two additions until a pale, airy mousse is formed.
- Spoon or pipe the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours to set.
- To make ganache, place chopped chocolate in a heatproof bowl. Bring coconut milk to a simmer and pour over chocolate. Let sit for 60 seconds, then stir until glossy. Stir in oil if using.
- Allow ganache to cool slightly, then pour a thin layer over the chilled mousse. Return to fridge for 15–30 minutes for ganache to firm.
- Before serving, sprinkle toasted peanuts, cocoa nibs, and flaky salt on top.
Notes
For a visual presentation, serve in stemmed dessert glasses or shallow coupe dishes. Use high-quality peanut butter and toast peanuts just before serving for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling, whipping
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg